Napolitana pizza. Neapolitan pizza (Italian: pizza napoletana) also known as Naples-style pizza, is a style of pizza made with tomatoes and mozzarella cheese. It must be made with either San Marzano tomatoes or Pomodorino del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and Mozzarella di Bufala Campana, a protected designation of origin cheese made with the milk from. Neapolitan pizza, or pizza Napoletana, is a type of pizza that originated in Naples, Italy.
Like any famous dish, there many variations on what it means to be "authentic." After eating some of what is considered the best pizza in the world on the ground in Naples, here's what Alex and I found are characteristics of Neapolitan pizza:. NEAPOLITAN PIZZA DOUGH like World Best Pizza Chef. Neapolitan pizza is the most recognized in the world, but many get it wrong, so I've enlisted world champion pizza maker, Johnny Di Francesco to teach us his secrets to making the finest pizza dough. You can cook Napolitana pizza using 12 ingredients and 13 steps. Here is how you cook that.
Ingredients of Napolitana pizza
- You need 500 g of bread flour (or 00 fine flour).
- It’s 300 ml of water.
- Prepare of Stach of instant yeast (8 gr).
- You need 10 g of salt (experiment to taste).
- You need 20 g of olive oil (optional).
- It’s of Sauce.
- Prepare 200 g of Tin of best canned tomato you can get.
- It’s of Dried oregano.
- It’s Teaspoon of salt.
- You need 1 of glove of garlic.
- You need 1 tablespoon of brown sugar (optional).
- It’s of Dried chilli flakes (optional).
True to Italian tradition, Neapolitan pizza dough is made up of very few ingredients, water. In this tutorial, I will show you how to make a Neapolitan pizza Dough! Make sure to use high-quality ingredients for the best possible results. And if you're tempted to add more toppings, you might want to try this pesto and white bean pizza recipe instead—a true Neapolitan pizza only has this simple tomato sauce, fresh mozzarella cheese, and fresh basil.
Napolitana pizza instructions
- Mix the yeast in 50 g of water taken from the 300 prepared water. Let it work it magic for few mins..
- Mean while mix the rest of the water with flour, olive oil and salt until a dough is starting to form..
- After roughly 5 mins of mixing ad the raminder of water with the yeast. And mic for few more minutes..
- Form a ball with your dough, and let it rest for at least 30 minutes putting a plastic cover or a damped towel..
- After the dough is rested and might doubled in size, form balls of of the dough (200 g) each. This should make a 9 inch pizza..
- Cover the dough balls and rest for at least 2 hours. Preferably 4 – 6 hours..
- Flour you hand and start stretching the dough balls, and putting your favorite toppings..
- Preheat your oven at max heat with pizza stone inside..
- Place the pizza using wooden pizza peel on a pizza stone..
- It'll take approximately 3-6 minutes to cook depending on how hot your oven can get, and how close to the fire you pizza can be positioned in it..
- Your pizza should have crispy thin leopard crust, and beautiful charred edges. Enjoy!.
- For the sauce: just crush the tomatos to your liking of structure..
- Add in the oregano, salt and sugar and crushed garlic and mix well. Add dried or fresh basil (optional). You sauce is ready..
Neapolitan pizza is made from a lean dough—that is, it's got nothing but flour, water, salt, and yeast. With so few ingredients, the key to great Neapolitan pizza crust is a good long fermentation period during which time starches will break down into simpler sugars, yeast will create flavorful by-products, and. It is prepared in only two variations — marinara, the basic Neapolitan pizza topped with a tomato sauce flavored with garlic, oregano, and extra virgin olive oil, and Margherita, which has a topping of tomatoes, mozzarella cheese (or, fior di latte), grated hard cheese, extra virgin olive oil, and a few fresh basil leaves. Pizza Margherita: Named after an Italian Queen, the toppings on this "queen of pizzas" represent the colors of the Italian flag. Located in the heart of San Francisco's Little Italy, Tony brings his passion and perfection to North Beach, sharing his award winning pizzas with us all.